4 (6-ounce) halibut fillets
Salt
Freshly ground black pepper
4 teaspoons Dijon mustard
8 thin slices prosciutto ham
2 large Idaho potatoes, peeled and passed through the turning mandoline, soaking in cool water
2 large Idaho potatoes, peeled and passed through the turning mandoline, soaking in cool water
1 tablespoon chopped chives
Caper and Tomato Butter Sauce, recipe follows
1/4 cup minced shallots
1 cup white wine
Salt
Cayenne pepper
1/4 cup heavy cream
1 1/2 sticks cold butter, cut into pieces
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
2 tablespoons chopped shallots
1/4 cup capers
1/2 cup small diced tomatoes
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